4 c. dry corn bread mix, divided
butter, softened
2 c. cooked and drained squash
1 c. diced green pepper
1 c. diced onion
8 oz. sour cream
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)

Remove and set aside 1/2 cup corn bread mix. Combine remaining mix with 1/2 cup butter until crumbly. Put into the bottom of a baking dish. Mix together squash, green pepper, onions, sour cream and soup. Pour over corn bread mixture. Top with reserved corn bread mix. Dot with butter.

Bake at 350°F for 30 minutes.